So I made macaroni and cheese yesterday, America’s Test Kitchen-style. It turned out kind of soupy, but I think that’s my fault. The recipe calls for one cup of evaporated milk. I didn’t have that, but I did have buttermilk, so I put that in. I don’t know whether evaporated milk is more viscous than buttermilk or not. They also called for using sharp cheddar, American, or Monterey Jack cheese, and I used a combination of very sharp cheddar, gouda, and gruyere, which meant mine was probably stronger-tasting. Lastly, I didn’t have macaroni, so I used gnocchi 46 (one of the shapes in the Rummo variety pack from Costco).

I have an affinity for the blue box, I have to admit. Something about that orange color not found in nature. Here’s a tip- try making it with buttermilk instead of regular milk. The tanginess is really nice.

Yes, this last week has been all about trying to use up the buttermilk.